|
|
Article: In Italy, Is Garlic in or Out?
- Article from:
- AP Online
- Article date:
- June 22, 2007
CopyrightCopyright 2007 Associated Press/AP Online. This material is published under license from the publisher through YellowBrix, Alexandria, Virginia. All inquiries regarding rights should be directed to YellowBrix. (Hide copyright information)
|
ROME - Look around the kitchen of Filippo La Mantia's hip restaurant in downtown Rome and you'll see oranges, fresh basil, olive oil. But no garlic.
"I will never use garlic!" declares the Sicilian chef as he demonstrates how to make a flavorful pasta dish - octopus linguine with orange juice and almond pesto - without the ingredient he hates.
A quintessential element of traditional Italian and Mediterranean cooking, garlic is at the center of a gastronomic dispute in this nation that prides itself on its food. To critics it is just a stinky product that overwhelms more delicate flavors. Admirers say garlic enhances taste, gives a dish an extra punch - and is also good for the health.
...